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Scoop out 2-tablespoon pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so dont compress it too much. Put the flour in a bowl and toss the meatballs in the flour as you work.
Heat the grapeseed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8 to 10 minutes total. The internal temperature should be about 155 degrees F.
Divide the meatballs among plates; sprinkle with Parmesan and parsley.